Classic Canadian Butter Tarts: A Step-by-Step Recipe
Butter tarts. The very name conjures up images of cozy kitchens, the sweet aroma of baking, and that unmistakable taste of sugary, buttery goodness. These quintessential Canadian treats are a staple at bake sales, holiday gatherings, and family get-togethers. While variations abound – with raisins, pecans, walnuts, or even chocolate chips adding their own twist – the classic butter tart, with its simple, gooey filling encased in a flaky pastry shell, remains a timeless favourite.
This recipe aims to guide you through the process of creating these delectable treats from scratch. We’ll break down each step, from crafting the perfect pastry to achieving that signature, slightly runny, but not-too-runny filling. So, preheat your oven, gather your ingredients, and prepare to embark on a baking adventure that will result in a batch of butter tarts worthy of Grandma’s approval.
## The Essential Elements of a Perfect Butter Tart
Before we dive into the recipe, let’s understand what makes a truly exceptional butter tart:
* **Flaky Pastry:** A tender, flaky crust is the foundation of any good butter tart. It should be light, crisp, and able to hold its shape without becoming soggy. The key to achieving this lies in using cold ingredients and minimal handling.
* **Gooey Filling:** The heart of the butter tart is its filling. It should be sweet, buttery, and have a slightly runny consistency. The perfect balance of sugar, butter, and eggs creates a luscious caramel-like texture that is utterly irresistible.
* **Balanced Sweetness:** While butter tarts are undeniably sweet, the sweetness should be balanced. The filling shouldn’t be cloyingly sweet, but rather have a rich, nuanced flavour that allows the buttery notes to shine through.
* **A Touch of Golden Brown:** The tops of the butter tarts should be a beautiful golden brown, indicating that the filling has properly caramelized and the pastry is cooked through.
## Recipe: Classic Canadian Butter Tarts
This recipe yields approximately 24 butter tarts.
**Ingredients:**
**For the Pastry:**
* 2 ½ cups all-purpose flour
* 1 teaspoon salt
* 1 cup (2 sticks) cold unsalted butter, cut into small cubes
* ½ cup cold vegetable shortening, cut into small cubes
* 6-8 tablespoons ice water
**For the Filling:**
* 1 cup (2 sticks) unsalted butter, melted and cooled slightly
* 2 cups packed brown sugar
* 2 large eggs, lightly beaten
* ¼ cup milk or cream
* 2 tablespoons white vinegar
* 1 teaspoon vanilla extract
* Pinch of salt
* Optional: 1 cup raisins, currants, chopped pecans, or walnuts
**Equipment:**
* Large mixing bowl
* Pastry blender or food processor (optional)
* Measuring cups and spoons
* 2 standard 12-cup muffin tins
* Wire rack
**Instructions:**
**Part 1: Making the Pastry**
1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour and salt. This ensures the salt is evenly distributed, which is crucial for flavour and gluten development.
2. **Cut in the Fat:** Add the cold butter and shortening to the flour mixture. Using a pastry blender or your fingertips, cut the fat into the flour until the mixture resembles coarse crumbs. The key here is to work quickly and keep the ingredients cold. Avoid overworking the dough, as this will develop the gluten and result in a tough crust. If you’re using a food processor, pulse the ingredients together until the mixture resembles coarse crumbs. Be careful not to over-process.
3. **Add Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. You want the dough to be moist enough to hold its shape, but not sticky. Over-watering the dough will also lead to a tough crust.
4. **Form a Disc:** Turn the dough out onto a lightly floured surface. Gently gather it into a ball, then flatten it into a disc about 1 inch thick. This helps to develop the gluten structure and makes it easier to roll out later.
5. **Chill the Dough:** Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. Chilling the dough allows the gluten to relax, which will result in a more tender crust. It also helps to solidify the fat, which will contribute to flakiness.
**Part 2: Preparing the Filling**
1. **Melt the Butter:** In a medium bowl, melt the butter and let it cool slightly. It’s important to let the butter cool so that it doesn’t cook the eggs when you add them later. Use a microwave or stovetop to melt the butter. If using a stovetop, melt the butter over low heat to prevent it from burning.
2. **Combine Ingredients:** Add the brown sugar, eggs, milk or cream, white vinegar, vanilla extract, and salt to the melted butter. Whisk until everything is well combined and smooth. The vinegar helps to tenderize the gluten in the pastry and adds a slight tang to the filling that balances the sweetness. Be careful not to over-mix the filling, as this can toughen the eggs.
3. **Add Optional Ingredients:** If desired, stir in the raisins, currants, chopped pecans, or walnuts. Make sure the dried fruit is evenly distributed throughout the filling.
**Part 3: Assembling and Baking the Butter Tarts**
1. **Preheat Oven:** Preheat oven to 400°F (200°C). Make sure your oven is properly calibrated for best results. An oven thermometer can be helpful.
2. **Roll Out the Dough:** On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. You want the dough to be thin enough to be delicate, but not so thin that it tears easily. Use a rolling pin to evenly roll out the dough, starting from the center and working outwards. Rotate the dough as you roll to prevent it from sticking to the surface.
3. **Cut Out Circles:** Use a 4-inch round cookie cutter or the rim of a glass to cut out circles from the dough. You should be able to get about 24 circles from the dough. Re-roll any scraps to cut out additional circles. Be careful not to overwork the dough scraps, as this will make them tough.
4. **Line Muffin Tins:** Gently press each circle of dough into a muffin tin cup. Make sure the dough is snug against the bottom and sides of the cup. If the dough is too thick in some areas, you can gently press it to even it out. Prick the bottom of each pastry shell with a fork. This will prevent the pastry from puffing up during baking.
5. **Fill the Tarts:** Spoon the filling into each pastry-lined muffin tin cup, filling them about ¾ full. Be careful not to overfill the tarts, as the filling will expand during baking and may overflow. If you’re adding raisins or nuts, make sure they are evenly distributed in each tart.
6. **Bake:** Bake for 15-20 minutes, or until the pastry is golden brown and the filling is set around the edges but still slightly wobbly in the center. The filling will continue to set as the tarts cool. Keep a close eye on the tarts during baking to prevent them from burning. If the pastry is browning too quickly, you can tent the tarts with aluminum foil.
7. **Cool:** Remove the muffin tins from the oven and let the butter tarts cool in the tins for about 5 minutes before transferring them to a wire rack to cool completely. Cooling the tarts in the tins allows the filling to set properly. Use a thin spatula or knife to carefully loosen the tarts from the muffin tins. Be careful not to break the pastry.
**Tips for Perfect Butter Tarts:**
* **Keep Ingredients Cold:** This is especially important for the pastry. Cold butter and shortening will create steam during baking, which will result in a flaky crust.
* **Don’t Overwork the Dough:** Overworking the dough will develop the gluten and result in a tough crust. Handle the dough as little as possible.
* **Chill the Dough:** Chilling the dough allows the gluten to relax and the fat to solidify, which will result in a more tender and flaky crust.
* **Use Good Quality Ingredients:** The quality of your ingredients will affect the flavour of your butter tarts. Use good quality butter, sugar, and vanilla extract.
* **Don’t Overbake:** Overbaking will result in a dry, tough filling. Bake the tarts until the pastry is golden brown and the filling is set around the edges but still slightly wobbly in the center.
* **Experiment with Flavours:** Feel free to experiment with different flavours. Try adding maple syrup to the filling, or using different types of nuts or dried fruit.
**Variations:**
* **Raisin Butter Tarts:** Add 1 cup of raisins to the filling.
* **Pecan Butter Tarts:** Add 1 cup of chopped pecans to the filling.
* **Walnut Butter Tarts:** Add 1 cup of chopped walnuts to the filling.
* **Maple Butter Tarts:** Substitute ½ cup of the brown sugar with ½ cup of maple syrup.
* **Chocolate Chip Butter Tarts:** Add ½ cup of chocolate chips to the filling.
**Storage:**
Butter tarts can be stored at room temperature for up to 3 days or in the refrigerator for up to 1 week. To freeze butter tarts, wrap them individually in plastic wrap and then place them in a freezer-safe container. Frozen butter tarts can be stored for up to 3 months. To thaw, place the frozen butter tarts in the refrigerator overnight or at room temperature for several hours.
**Troubleshooting:**
* **Pastry is tough:** You may have overworked the dough or used too much water. Be sure to handle the dough as little as possible and use cold ingredients.
* **Filling is too runny:** You may have not baked the tarts long enough or used too much liquid in the filling. Bake the tarts until the filling is set around the edges but still slightly wobbly in the center. Be sure to measure the ingredients accurately.
* **Filling is too dry:** You may have overbaked the tarts or used too little liquid in the filling. Bake the tarts until the pastry is golden brown and the filling is set around the edges but still slightly wobbly in the center. Be sure to measure the ingredients accurately.
* **Pastry is soggy:** You may have overfilled the tarts or not pricked the bottom of the pastry shells with a fork. Be sure to fill the tarts only ¾ full and prick the bottom of each pastry shell with a fork.
**Serving Suggestions:**
Butter tarts are delicious served warm or at room temperature. They are perfect with a cup of coffee or tea. You can also serve them with a scoop of vanilla ice cream or a dollop of whipped cream.
Enjoy your homemade classic Canadian butter tarts! They’re a taste of Canadian heritage, baked with love and shared with those you cherish. From the flaky crust to the gooey, sweet filling, every bite is a reminder of simple pleasures and the joy of baking. Happy baking!